Bisquick Scones Recipe {Super Easy!}

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Bisquick Scones are super fluffy and so easy to make. This pre-made baking mix is perfect for baking drop-biscuit kind of scone or the traditional wedge shape. Nothing beats warm scones for a perfect breakfast treat. 

Biscuit Scones with glaze

I have always had Bisquick mix in my pantry, usually reserved for pancakes, waffles, or making strawberry shortcake biscuits. The last time I pulled a box out of the pantry, I thought why not make scones? 

How to make Biscuit Scones

If you thought it was super hard to make scones, I am here to tell you it is not, especially using Bisquick! This is truly one of the easiest recipes you will ever make. Bake a batch of this easy scone recipe and then try our from-scratch blueberry lemon scone recipe and see which you like better!

Baked Bisquick wedge scones

Scone Baking Tips: 

Whether you make homemade scones from scratch using our Master Scone Recipe or use this easy biscuit scone recipe, do this:

Two very important things to do to ensure a perfect fluffy scone

  1. Preheat your oven to 400 degrees for at least 20 minutes before baking. A hot oven will help your scones rise tall instead of being flat.
  2. Make sure your butter is COLD. It does not matter if you use cold unsalted butter or salted butter, but it MUST BE COLD. As the butter melts it will allow for air to create flaky scones.

Have mixing bowls, measuring tools, and a sheet pan lined with a piece of parchment paper ready and set aside before you begin making your scones recipe. 

Can I Add frozen Blueberries? 

Yes! Frozen blueberries are great to use in this easy recipe. Work quickly with frozen fruit as they may make the scone dough a bit wet if they defrost completely. If this happens, add 2 extra tablespoons of biscuit mix to make the dough less sticky. 

baking mix Scones on tray

What can I use instead of heavy cream or whipping cream? 

Usually, I add milk to Bisquick recipes, but since I was making scones, I stuck to using half and half. I always have this on hand for a cup of coffee and I like the soft texture it creates when biting into a scone. 

Don't have blueberries on hand? No worries! Head over to my friend Mel's site for a delicious recipe for Bisquick cinnamon scones! They are amazing too!

Ingredients 

  • Bisquick Baking Mix
  • sugar
  • butter
  • egg
  • half & half (or milk)
  • vanilla extract
  • Almond extract (optional)

How to Make Easy Bisquick Scones

In a large mixing bowl add Bisquick mix and sugar and whisk until combined. Set aside the dry mixture.

Working with a sharp knife, cut cold butter into small pieces. Add to the dry ingredients and using a pastry blender or pastry cutter, cut in the butter until the mixture begins to look like coarse crumbs. This will give the best texture to your scones.

Bisquick baking mix scones

Now it is time to add in your wet ingredients. Add half and half, vanilla extract, and egg, and mix gently until a soft dough forms. 

Using your hands, knead scone dough gently for a little time until it forms a smooth soft ball, about 5-10 times. If your dough is still too wet, add 2 tablespoons of Bisquick mix. 

Place dough on a lightly floured surface and gently pat dough into an 8-inch circle, about 1 inch thick. Using a knife or bench scraper, cut dough into 8 equal wedges. 

Place wedges on a parchment-lined baking sheet. With a pastry brush dipped in half and half, brush the tops of scones and then add a small pinch of sugar to the scone tops.

Biscuit Scones with glaze

Place the baking tray on the middle rack in the oven and bake for 18 minutes, until golden brown.

Remove scones from the oven and let cool on a wire rack.

Once the scones are completely cool, enjoy plain or top cooled scones with butter, jam, or our vanilla bean glaze.

Favorite mix-ins

Other great options to add to easy biscuit scones

  • chocolate chips
  • fresh raspberries
  • Blueberries
  • cranberries
  • chopped nuts

How do you store scones? 

For best results, store fresh scones at room temperature on a plate loosely covered with plastic wrap. Scone will stay fresh for about 3 days. To keep scones longer, place them in an airtight container and freeze them for up to 3 months. 

How to Make Bisquick scones

Other scone recipes you may enjoy:

Making this simple scone recipe is so easy and delicious and who knew you could make such a great recipe from a handy-dandy box of Bisquick?! 

Biscuit Scones with glaze

Bisquick Scones

Yield: 8
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Bisquick Scones are super fluffy and so easy to make. This pre-made baking mix is perfect for baking drop-biscuit kind of scone or the traditional wedge shape. Nothing beats warm scones for a perfect breakfast treat. 

Ingredients

  • 2 cups Bisquick baking mix
  • 3 1/2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoon chilled unsalted butter, cut into small pieces
  • 3 Tablespoon half-and-half, plus 1 tbsp.
  • 1 large egg

Instructions

  1. In a bowl, whisk together baking mix and sugar
  2. Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
  3. Stir in 3 Tablespoons half-and-half, egg, and vanilla extract until just moistened. 
  4. On a lightly floured surface, knead dough gently 5 to 10 times.
  5. Pat into a 1-inch-thick round.
  6. Cut into 8 wedges with bench scraper; place on a parchment-lined baking sheet.
  7. Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.
  8. Bake in 400 degree oven and cook for 18 minutes, until golden brown.
  9. Let cool on wire rack.

Notes

Top with easy Vanilla Bean Glaze

  • 1 1/2 cup powdered sugar
  • 2 Tablespoons Half and Half
  • 1 Teaspoon Vanilla Bean Paste

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 396mgCarbohydrates: 25gFiber: 1gSugar: 9gProtein: 3g

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3 thoughts on “Bisquick Scones Recipe {Super Easy!}”

    • Hi Barb,
      I’ve never baked at high altitude, so I looked on the Bisquick website and found this:
      • Increase liquid by 1 to 2 Tbsp if the batter is too thick

      • Increase flour (starting with 1 Tbsp) if the batter is too thin and flows out of muffin cups

      • Increase or decrease bake time by 1 to 3 minutes
      I would try these options to test it out.
      Thanks!

      Reply

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